2 cups/500ml low sodium chicken broth
1 tablespoon/15ml olive oil
1/2 teaspoon salt
1 (10-ounce/280g) box plain, quick-cooking couscous
Small handful of raisins
2 teaspoons/10g ground cinnamon
2 tablespoons/30ml orange juice

Heat olive oil in a heavy bottomed pot or dutch oven over medium heat. Add onion and cook until softened, about 5-8 minutes. Add garlic and oregano, cook for one minute while stirring. Pour in crushed tomatoes, chickpeas, chicken broth, bay leaves, and pepper. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes.

For couscous, heat chicken broth, oil, and salt until boiling. Add couscous and raisins, stir, remove from heat and cover. Let rest until all liquid has been absorbed, about 5 minutes. Fluff couscous with a fork, add cinnamon and orange juice. Use fork to mix.